In 2020, the pandemic reduced the overall demand for shrimp and, while the international and domestic shrimp markets witnessed strong retail trade, the foodservice sector suffered massive losses.
Protein Industries Canada recently announced a co-investment with New School Foods and Liven Proteins into the development of plant-based seafood products.
The companies will test Liven’s fermentation-based, animal-free proteins in combination with other plant-based proteins, including Canadian-sourced pea, canola and fava protein.
Additionally, OmniFoods, the Hong Kong startup known for its fake-pork product “OmniPork,” is now also trying its hand at plant-based seafood, reported CNN Business.
Chicago-based food tech Aqua Cultured Foods is launching what it claims is the world’s first whole-muscle cut seafood analogue developed using microbial fermentation, reported Green Queen.
The brand falls into the biomass fermentation category, which takes the fast-growing component of microorganisms as an ingredient to produce large amounts of alternative protein.
The Canadian province of Nova Scotia has created its own seafood certification program covering 17 species.
Certification allows Fortune to use the Nova Scotia Seafood trademark logo and receive follow-up technical assistance and training from Perennia, the province’s agrifood development agency.